There is a great recipe in the latest issue of Everyday Food for gluten free brownies (p.65).  Normally, I use a box mix.  Even before I ate GF, I used a box.  I mean, I think the box mixes are really good for brownies (not cookies...just to be clear I do NOT use a mix for cookies...why that is my line is the sand I have no idea but it just is).  My mother always made them from scratch though. 

So anyway, this recipe is nearly as fast is using a box mix.  I bet it only takes 60 extra seconds to make this vs a box.  They are gluten free but I swear you would never know that if I didn't tell you otherwise.  And sooo yummy. 

As always, I have to change at least one thing.  I added about 1/4 of the chocolate chips called (I used 1/4 bag and the recipe calls for a full bag) for because I didn't think I would want that many.  I was right.  And I always always add a teaspoon of instant coffee to my brownies.  It does magic good things in a pan of brownies.  It does NOT make them taste like coffee and you don't know it's in there.  But it really brings out the chocolate flavor like nobody's business.  The recipe is how I made them but the above notes are the only two differences between the magazine recipe and mine.

Really Great Gluten Free Brownies

Ingredients:
* 6 tbls butter, cut in pieces
* 1/3 cup cornstarch, spooned and leveled
* 1/4 cup unsweetened cocoa powder
* 1/2 tsp cinnamon
* 1/2 tsp salt
* 4 ounces semi sweet choc chips (1/4 bag)
* 3/4 cup sugar
* 1 tsp vanilla extract
* 3 large eggs
* 1 cup chopped pecans
* 1 tsp instant (not ground!) coffee

Directions:
* Preheat oven to 350.  Grease 8" square brownie pan as you see fit.  Martha says to use parchment paper and butter and cornstarch, but you know I am far too lazy for the Martha method.  I just Pam that puppy up and call it a day like a normal person.

* In a large bowl, whisk together cornstarch, cinnamon, sugar and salt. 

* In a microwave safe bowl, melt butter.  Add cocoa powder and mix until well blended.

* Add butter/cocoa mix to dry ingredients and mix together with a spatula.  Add eggs, vanilla, chocolate chips, nuts and instant coffee.  Mix well.

* Pour batter into greased 8" square brownie pan.  Bake for 35 minutes.